Quinoa Salad with Turkey and Cranberries Recipe
This salad is the American answer to the question “what to do with leftover turkey after Thanksgiving”. Quinoa, pieces of roasted turkey, dried cranberries and crunchy nuts make a filling yet light dish. It works great as a work lunch or a dinner option when you don’t feel like a heavy meal.
This salad turns leftover turkey into a fresh, modern dish with balanced protein, complex carbs and healthy fats. Quinoa adds a pleasant bite, cranberries bring sweetness and acidity, and toasted pecans give it a satisfying crunch.
Chef's tips
If your turkey is a bit dry, cut it into smaller pieces so it absorbs more dressing. Don’t overcook the quinoa – slightly al dente grains keep the salad from becoming mushy. You can also add a little orange zest to the dressing for a citrusy twist.
How to serve
Serve as a standalone lunch in a bowl or as a side dish alongside simple grilled vegetables. It also works well packed into a jar for a grab-and-go office lunch.
Ingredients
- quinoa - 200 g
- turkey breast - 250 g
- cranberries dried - 60 g
- pecans - 50 g
- spinach fresh leaves - 80 g
- celery stalk - 2 stalks
- onion - 0.5 piece
- olive oil - 50 ml
- apple cider vinegar - 25 ml
- mustard - 10 g
- honey - 10 g
- salt
- pepper
Preparation
- Rinse the quinoa in a sieve under running water, rubbing the grains with your hand to remove bitterness. Drain well.
- Put the quinoa in a pot and cover with water in a ratio of about 1:2 (1 part quinoa to 2 parts water), lightly salt. Bring to a boil, reduce the heat and cook covered for 12–15 minutes, until the grains are tender and the water is absorbed. Set aside for 5 minutes, then fluff with a fork and let cool.
- Cut the turkey into bite-sized cubes. If you are using chickpeas, rinse and drain them.
- Slice the celery stalk thinly and dice the onion finely. Rinse and dry the spinach; tear larger leaves into smaller pieces.
- Lightly toast the nuts in a dry pan over medium heat for 3–4 minutes, stirring, until they become fragrant and lightly browned. Let cool and roughly chop.
- In a small bowl whisk together the olive oil, apple cider vinegar, mustard, honey, a pinch of salt and pepper until you get a smooth dressing.
- In a large bowl combine the cooled quinoa, turkey, spinach, celery, onion, cranberries and nuts. Pour over the dressing and gently toss until everything is evenly coated.
- Taste and, if needed, season with more salt, pepper or a little extra vinegar.
- Serve right away or after briefly chilling in the fridge.
Storage
Store the salad (without dressing, if possible) in an airtight container in the fridge for up to 2–3 days. If it’s already dressed, eat within 24 hours so the spinach doesn’t wilt too much.
I like to make this salad the day after a roast turkey dinner, when I have both meat and leftover herbs on hand – a bit of chopped parsley or coriander fits in beautifully.
